Soybean peptide for promoting lactobacillus proliferation and improving lactobacillus survivability as well as preparation method and application thereof

The technology of soybean polypeptide and lactic acid bacteria is applied in the field of intensive and deep processing technology of soybean protein, which can solve the problems of low yield of soybean polypeptide, not involving the improvement of the viability of lactic acid bacteria, etc. The effect of solution time

Active Publication Date: 2013-07-10
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using this method to prepare soybean polypeptide is simple and easy, but the yield of soybean polypeptide obtained is low, and the inventive method does not involve improving the viability of lactic acid bacteria

Method used

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  • Soybean peptide for promoting lactobacillus proliferation and improving lactobacillus survivability as well as preparation method and application thereof
  • Soybean peptide for promoting lactobacillus proliferation and improving lactobacillus survivability as well as preparation method and application thereof
  • Soybean peptide for promoting lactobacillus proliferation and improving lactobacillus survivability as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Moisture adjustment: select high-quality soy protein isolates without mold, deterioration and agglomeration, 10% (w / w) moisture content of soybean protein isolate and 20% (w / w) moisture content of soybean protein with 1: 1 ratio, mix thoroughly to obtain soybean protein with a moisture content of 15% (w / w).

[0045] (2) High-temperature extrusion: Extrude the soybean protein with a twin-screw extruder at a temperature of 200°C and a rotational speed of 80r / min. After the extrusion is finished, the soybean protein is crushed with a high-speed mixer at 1000 r / min, and passed through a 20-mesh sieve.

[0046] (3) Enzymolysis: Prepare the extruded and sieved soybean protein into a 5% (w / w) suspension with water, heat to 45°C, and adjust the pH value of the suspension with 0.1mol / L NaOH solution Adjust to 9; then add alkaline protease Alcalase 2.4L equivalent to 0.2% of soybean protein (product of Novozymes, Denmark, enzyme activity 6.9×10 4 U / mL), at 45°C, the enzymat...

Embodiment 2

[0057] (1) Moisture adjustment: select high-quality soybean protein isolates without mold, deterioration, and agglomeration, soybean protein isolates with a moisture content of 7% (w / w), and use spray humidification to increase the moisture content to 20% (w / w).

[0058] (2) High-temperature extrusion: Extrude the soybean protein with a twin-screw extruder at a barrel temperature of 120°C and a rotational speed of 145r / min. After the extrusion is finished, the soybean protein is crushed with a high-speed mixer at 1000 r / min, and passed through a 20-mesh sieve.

[0059] (3) Enzymolysis: Prepare the extruded and sieved soybean protein into a 15% (w / w) suspension with water, heat to 55°C, and adjust the pH value of the suspension with 0.1mol / L NaOH solution Adjust to 7; then add papain equivalent to 2% of soybean protein (Guangzhou Enzyme Preparation Factory, enzyme activity 3.2×10 4 U / mL), the condition of enzymolysis is at 55°C, and the enzymolysis time is 12h. During the en...

Embodiment 3

[0067] (1) Moisture adjustment: select high-quality soybean protein isolates without mold, deterioration, and agglomeration, soybean protein isolates with a moisture content of 7% (w / w), and use spray humidification to increase the moisture content to 10% (w / w).

[0068] (2) High-temperature extrusion: Extrude the soybean protein with a twin-screw extruder at a temperature of 165°C and a rotational speed of 200r / min. After the extrusion is finished, the soybean protein is crushed with a high-speed mixer at 1000 r / min, and passed through a 20-mesh sieve.

[0069] (3) Enzymatic hydrolysis: Prepare the extruded pretreated soybean protein into a 10% (w / w) suspension, heat it to 60°C, and adjust the pH value of the suspension to 7 with 0.1mol / L NaOH solution; Then add neutral protease equivalent to 1% of soybean protein (product of Novozymes, Denmark, enzyme activity 2.7×10 4 U / g), the condition of enzymolysis is at 50°C, and the enzymolysis time is 6h. During the enzymolysis pr...

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Abstract

The invention discloses a soybean peptide for promoting lactobacillus proliferation and improving lactobacillus survivability as well as a preparation method and an application thereof, and belongs to the field of deep processing of soybean proteins. The preparation method comprises the following steps: extruding soybean protein at high temperature; damaging a tertiary structure for maintaining the protein through shearing and friction dual functions, thereby enabling the hydrophobic group of the soybean protein to spread; cutting the denatured protein into small molecule peptides by utilizing protease; and performing centrifugal separation, filtering, drying and the like to obtain the soybean peptide. The yield of the soybean peptide reaches up to 72%; and the soybean peptide is low in production cost and can be used for effectively promoting the proliferation of lactobacillus, shortening the fermentation time and improving the survivability of the lactobacillus in a storage period. In addition, the soybean peptide can be applied to fermented dairy products or other foods. Therefore, the soybean peptide is a health food ingredient with high quality.

Description

technical field [0001] The invention relates to a deep processing technology of soybean protein, in particular to a soybean polypeptide which promotes the proliferation of lactic acid bacteria and improves the viability, its preparation method and application. Background technique [0002] Fermented milk refers to the product made from cow (goat) milk, which is sterilized and fermented. Fermented dairy products are favored by consumers all over the world because of their unique flavor, rich nutrition and good health functions. The strong health function of fermented milk is mainly because it contains a large number of active lactic acid bacteria. Studies have shown that active lactic acid bacteria can maintain the ecological balance of intestinal flora, prevent pathogenic bacteria from invading and colonizing the intestinal tract, lower cholesterol, enhance immune function, fight cancer, and lower blood pressure. [0003] It is generally believed that 10 8 Lactic acid bac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06A23L1/305A23C9/123
Inventor 王才华周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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